The appreciation and brewing of Pu'er Tea using the Gaiwan method: This method helps to increase the brewing temperature, enhancing the aroma of the tea, making it particularly suitable for coarser, older Pu'er teas. However, for finer teas, the brewer must be skilled; otherwise, there may be issues of waterlogging or scalding the leaves.

Using a gaiwan reduces the influence of the vessel on the tea's body, making it more suitable for tea evaluation.

The Steps for Brewing Pu'er Tea with a Gaiwan

First, clean the utensils and add the tea.

Before brewing, rinse the gaiwan with boiling water to warm and sanitize it. A commonly used medium-sized gaiwan typically requires 8 grams of raw tea or 7 grams of ripe tea, enough for three to four people.

Second, enter the brewing phase.

The first infusion is for rinsing the tea. Pour the water along the edge of the gaiwan slowly, avoiding direct contact with the leaves to prevent scorching and off-flavors. The first infusion should be quick, with water temperature around 95°C. For newer teas, a slightly lower temperature, around 90°C, is recommended. The second infusion can now be drunk, with an extraction time of about 10 seconds. For the third infusion, add five seconds, making it 15 seconds. Slightly prolonging the Steeping time in the second and third infusions helps release the tea's contents and fully open up the leaves, allowing the flavors to emerge. The fourth to sixth infusions are the best moments to appreciate the tea, as the liquor is rich and the taste mellow. These infusions can be slightly longer but not too much to avoid bitterness. Starting from the seventh infusion, the flavors will gradually diminish, and water notes will appear, so you can extend the extraction time further. After the tenth infusion, which is considered the tail end, the tea remains sweet and pleasant, though with a stronger water taste. The steeping time can reach over 50 seconds. Pu'er tea has high durability, and even the tail end remains clear, sweet, and fragrant.

During the process of brewing Pu'er tea with a gaiwan, there are two points that need special attention:

1. After each infusion, leave the lid open to avoid the development of off-flavors from the trapped leaves.

2. Drain the gaiwan completely after each pour to avoid affecting the subsequent taste of the tea.

Gaiwan brewing is the most practical and widely applicable method. It doesn't have the high threshold of a clay Teapot nor the casualness of a large pot, making it very suitable for beginners. The taste of Pu'er tea is multifaceted, and the resulting flavor will vary depending on who brews it. To brew good-tasting tea requires practice.

The Benefits of Brewing Pu'er with a Gaiwan:

1. Open shape. Does not restrict the expansion of the leaves during brewing.

2. Porcelain material. Does not affect the subtle nuances of Pu'er.

3. Versatile brewing. Avoids the suffocation or overcooking that can occur with teapot brewing.

4. Time control advantage. Quick drainage. Can even drain in 2 seconds.

5. Easy temperature control. Angle and position of water entry, size and force of the water flow, all at your discretion.

6. Ability to freely stir and press the tea leaves, creating differences in taste.

7. Easy observation. Color of the tea, color of the liquor, appearance of the leaves, etc.

All these aspects are difficult to achieve with teapot brewing. Gaiwan brewing preserves the true taste of the tea, is practical, and prevents flavor contamination, allowing you to brew the original flavor of Pu'er tea. Simply put, a skilled master can create unbelievable variations with a gaiwan.